Description

Keerai Kootu is a comforting South Indian dish featuring nutrient-rich spinach and tender lentils cooked together with a fragrant coconut-based masala. This wholesome stew is a staple in South Indian households, known for its mild flavor and healthy profile.

Ingredients

For Cooking Dal and Spinach

• 1/2 cup Yellow Moong Dal (Pasi Paruppu) (rinsed)
• 2-3 cups Spinach (Keerai) (cleaned and chopped (any variety like Palak, Arai Keerai, etc.))
• 2-3 cups Water
• 1/4 teaspoon Turmeric Powder
• to taste Salt

For the Masala Paste

• 1/2 cup Freshly Grated Coconut
• 1 teaspoon Cumin Seeds (Jeera)
• 2-3 Green Chilies (adjust to spice level)
• 1/2 inch Ginger

For Tempering

• 2 tablespoons Coconut Oil or Ghee
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal
• 1 sprig Curry Leaves
• a pinch Asafoetida (Hing)
• 1-2 Dry Red Chilies (broken into two)

Instructions

1. Wash and rinse the moong dal thoroughly. Add the dal to a pressure cooker with 2 cups of water and turmeric powder. Pressure cook for 3-4 whistles or until the dal is soft and mushy.
2. While the dal is cooking, prepare the spinach. Clean, wash, and chop the spinach finely.
3. In a blender or food processor, combine the grated coconut, cumin seeds, green chilies, and ginger. Add a little water and grind to a smooth paste. Set aside.
4. Once the dal is cooked, open the pressure cooker and mash the dal slightly with a spoon.
5. Add the chopped spinach to the cooked dal in the pressure cooker (or transfer to a pot). Add the ground coconut paste and salt to taste. Add more water if needed to reach the desired consistency. Mix well.
6. Simmer the mixture on medium heat for 5-7 minutes, or until the spinach is cooked and the flavors have melded. Do not overcook the spinach.
7. Prepare the tempering. In a small pan, heat the coconut oil or ghee. Add mustard seeds and let them splutter.
8. Add urad dal and dry red chilies. Fry until the urad dal turns golden brown.
9. Add curry leaves and asafoetida. Sauté for a few seconds until fragrant.
10. Pour the tempering over the simmering keerai kootu. Mix gently.
11. Serve the Keerai Kootu hot with rice or roti.